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Quinoa (Chenopodium or
Goosefoot plant) |
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| Uses: The seeds are used
in creating various soups and bread, and also fermented with millet
to make a beer-like beverage. A sweetened decoction of the fruit is
used medicinally, as an application for sores and bruises |
| Quinoa (pronounced
Keen-wah) is an ancient food that has been cultivated in South American
Andes since at least 3,000 B.C. and has been a staple food of millions
of native inhabitants. The ancient Incas called quinoa the "mother
grain" and revered it as sacred. Each year at planting time it
was traditional for the Inca leader to plant the first quinoa seed
using a solid gold shovel! Quinoa was used to sustain Incan armies,
which frequently marched for many days eating a mixture of quinoa
and fat, known as "war balls" |
| Technically
quinoa is not a true grain, but is the seed of the Chenopodium or
Goosefoot plant. It is used as a grain and substituted for grains
because of it's cooking characteristics. The name comes from the Greek
words, chen (a goose) and pous (a foot). This is due to a resemblance
of the leaves of the plant to the webbed foot of a goose. The leaves
are lobed or toothed and often triangular in shape. The succulent
like plant grows from 4 to 6 feet high and has many angular branches.
The flower heads are branched and when in seed looks much like millet,
with large clusters of seeds at the end of a stalk. The plant will
grow in a variety of conditions but favors a cool, arid climate and
higher elevations. Beets, spinach, Swiss chard, and lamb's quarters
are all relatives of quinoa |
| The quinoa
seed is high in protein, calcium and iron, a relatively good source
of vitamin E and several of the B vitamins. It contains an almost
perfect balance of all eight essential amino acids needed for tissue
development in humans. It is exceptionally high in lysine, cystine
and methionine-amino acids typically low in other grains. It is a
good complement for legumes, which are often low in methionine and
cystine. The protein in quinoa is considered to be a complete protein
due to the presence of all 8 essential amino acids. Some types of
wheat come close to matching quinoa's protein content, but grains
such as barley, corn, and rice generally have less than half the protein
of quinoa. Quinoa is 12% to 18% protein and four ounces a day, about
1/2-cup, will provide a childs protein needs for one day. The 6-7%
fat of quinoa is relatively high when compared to other grains, but
it boasts a low sodium content and also provides valuable starch and
fiber. Quinoa also contains albumen, a protein that is found in egg
whites, blood serum, and many plant and animal tissues. The seeds
are gluten-free which makes this a nutritious and flavorful alternative
grain for those with gluten sensitivity. Quinoa would be a worthy
addition to anyone's diet, supplying variety as well as good nutrition.
The seed is also excellent feed for birds and poultry and the plant
itself is good forage for cattle |
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The products
described are intended solely as food supplements to enhance general health,
and are not intended to diagnose, treat, cure, or prevent any disease.
Nothing listed here should be considered as medical advice. You should
consult your health care professional for individual guidance for specific
health problems. |
